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Analysis of the quality characteristics of Kochujang prepared using pastes from different peach varieties

  • Published:2018-02 Issue:1 Volume:25 Page:19-26
  • ISSN:1738-7248
  • Container-title:Korean Journal of Food Preservation
  • language:en
  • Short-container-title:

Author:

Jung Kyung-Mi,Jeong Yong-Jin

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference33 articles.

1. Fermentation characteristics of Kochujang containing horseradish or mustard;Shin;Korean J. Food Sci. Technol,2000

2. Effect of traditional and improved Kochujang koji on the quality improvement of traditional Kochujang;Cho;Korean J. Food Sci. Technol,1981

3. Effect of mixing ratio on rheological properties of Kochujang;Lee;Korean J. Food Sci. Technol,2003

4. Physical characteristics and changes in functional components ofGochujang with different amounts of sweet persimmon powder;Hwang;J Korean Soc Food Sci Nutr,2011

5. A study on the quality characteristics and utilization ofjujube Kochujang;Choi;Korean J Culinary Res,2010

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